Stevie’s Eatery

Barbecue tips of the masters

Clearing The Air About My Barbecue

Somehow my friends got the idea that I can make one of the greatest pulled pork sandwiches known to man. I don’t know who told them that, but it wasn’t me. I kept telling them that I didn’t even know how to grill, but they thought I was just being modest to downplay my skills. One of my friends suggested that I make the pulled pork sandwiches at a barbecue party, and I declined, which upset everyone. My friend that came from Arizona and whined that he left his duct cleaning business ( for the party (jokingly) I eventually caved to all of the pressure and agreed to make the sandwiches.

I originally came up with a plan to just buy some pre-made pulled pork and present it as my own creation, that seemed like the easy way out. I just looked up some techniques for making pulled pork online for help. I smoked a pork shoulder on the grill for 3 hours, spraying it with a little apple juice. Then I put it in a foil pan with the rest of the juice and covered it in foil while it roasted for 8 hours. As the meat was cooking, everyone could smell it, and their stomachs were growling.

I put the pork shreds on buns with a little bit of barbecue sauce and hoped everyone would like the taste, or at least stop bugging me about making them. Everyone loved the sandwiches, which was a relief.

Being Better At Barbecue

Most people learn how to barbecue from their parents. Unfortunately, my parents are terrible at barbecuing, so whenever they fire up the grill, they produce ribs that are tough to eat, burgers that are on the verge of being burnt, and chicken that is close to being underdone. I decided to break away from their bad skills by teaching myself how to barbecue. The only way to get better is to learn from someone who actually knows what they’re doing.

From a website, I learned about the 3-2-1 grilling technique, where the meat is cooked in stages. The first 3 hours is used to slowly smoke the meat on a low heat. For the next stage, sauce is applied and the meat is covered with foil while it cooks for 2 more hours to lock in the flavors. In the final hour, the foil is removed and another layer of sauce is added.

As for my chicken, I let it sit in a brine bath before cooking to keep it juicy. I used a meat thermometer to make sure that the internal temperature of the bird was at 160 degrees Fahrenheit to cook every piece thoroughly. The results were a massive improvement over what my parents were able to do.

Hello and welcome!

Hi there – my name is Jim and I’m a huge barbecue grilling fan. It’s almost that time of year to get the grill out, start firing up those coals for some juicy steaks and burgers. I want to write this blog to get my juices flowing since it’ll be a few months until the snow melts.

I remember the first time, I was given the task of manning the grill for a backyard party. I was scared out of my mind since I was such a barbecue novice. I could eat the food like a professional, but my cooking skills were a bit lacking. The only way out of my predicament was to find some information that an expert would know.

I’m lucky that we live in an age where nearly everything can be found online, because I was able to find some barbecue tips to increase my cooking skills in one day. The first thing I needed to do was get some wood chips and soak them. The smoke from the soaked chips gives the meat more flavor when it’s grilling. The chips just sit conveniently in a little foil packet in one section of the grill.

I had to arrange my coals in the grill properly so that they would cook the meat, but not let any fire touch the meat. Once the meat was done slowly cooking, I finished it off in the oven so that it would be perfectly tender. For my first time on the grill, I did a pretty good job and didn’t burn anything.

I have been cooking ribs the same way for most of my life and I never had a problem with that. A few years ago, I learned some information from a guy who is considered a BBQ master in my area and it changed the way I look at things. While my ribs were always good, they are much better since I learned all of this valuable information. I figured it would be nice to share it with others so that they could have ribs as tender, flavorful and juicy as the ones that I make now.

The first trick is to remove the membrane at the back of the ribs. While some people choose to leave it there, it gives the ribs a snap that makes it less tender than it could be. I also learned that a great rub emphasizes seasoning more than salt. Many people have started brining their ribs in order to make them tender, but there is a simpler way. The idea is to cook them really long on a very low heat. This will allow all of the fat to melt slowly and naturally tenderize the meat from within.